Easy stuffed Bell pepper soup recipe substitutes cauliflower for rice to keep it low carb and brings the net carbs way down but keeps all of the cozy flavor. It’s a quick and easy dinner for a chilly day with the fresh taste of late summer produce! With just under 4 net carbs per hearty serving it’s a delicious gluten free recipe you can enjoy often.
For this recipe you’ll need: Bell peppers, onion, butter, lean ground beef, cauliflower, hemp hearts (optional), beef stock, tomato sauce, fire roasted diced tomatoes and chiles, lime juice or cider vinegar, oregano, salt, pepper, and stevia.
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I have always love stuffed peppers and when I first had stuffed Bell pepper soup I feel head over heels in love. I mean, here was a dish with all of the flavor of my mom’s stuffed pepper recipe but in a quick and easy form. It was all good for awhile and then along came low carb and rice disappeared from my life. It was time to recreate that recipe, y’all!
So I did.
This soup has lots of fresh summer flavor from the Bell peppers and the tomatoes. I used finely chopped cauliflower in place of the rice but I also added hemp hearts to help thicken it and give it a little “chew”. You don’t have to use them but they are high in fiber, don’t add carbs, and will give you more of a carb texture than cauliflower alone will.
If you’ve read my post about meal prep you know that I like to cook a lot of meat up at a time and use it throughout the week. I mean, it doesn’t take any more time to cook three pounds of ground beef than it does to cook one pound and then all you have to do is throw the ingredients for your main dish together and warm it up.
This Low carb stuffed Bell pepper soup is ready in minutes if your beef is already cooked and your cauli-rice is chopped and ready to go. It’s just a matter of sauteing the onion and peppers and heating it up – takes less than 10 minutes.
Now, that’s my kind of meal.
Table of Contents
Low Carb Stuffed Bell Pepper Soup Recipe
So easy, this low carb stuffed Bell Pepper soup goes together fast! You can also change the number of servings and keep it in the refrigerator for up to a week of yummy soup lunches!If you like this recipe please consider giving it a 5 star rating!
Stuffed Bell Pepper Soup
Ingredients
- 1 tablespoon butter
- 2 tablespoons Bell peppers , diced
- 1 tablespoon onion , diced
- 1/2 cup ground beef , cooked
- 1/4 cup cauliflower ,chopped fine
- 1 teaspoon hemp hearts , optional
- 3/4 cup beef stock , make sure it’s 0 carbs!
- 1 tablespoon tomato sauce
- 2 tablespoons tomatoes with chiles , fire roasted
- 3 drops lime juice or cider vinegar
- 1 pinch dried oregano
- salt and pepper to taste
- pinch of stevia if needed
Instructions
- Melt the butter in a small saucepan.
- Add the onions and Bell pepper and saute until soft.
- Add the remaining ingredients and simmer until heated through and the cauliflower is cooked, about 10 minutes.
- Serve hot.
Notes
Nutrition
IF YOU LIKED THIS STUFFED BELL PEPPER SOUP YOU MIGHT ALSO LIKE?
Click on the image to see the recipe. From left to right (all low carb): White Chicken Chili, Spicy Cheeseburger Habanero Soup, Beef Pozole Verde
We love this soup and just came back to the recipe page and it has changed to only one serving size. Please help with the original recipe so everyone can enjoy this fantastic soup! Thanks
I have been making this for a couple years. meaning not stuffing the peppers. But you have given me a great idea to make it into a soup!! My hubby doesn’t like rice at all. but he will eat it in this dish becasue he doesn’t taste it. ( I use just a little) but you gave me a great idea with the califlower instead. I love hemp hearts I use them in everything. even my fried eggs.
I love this soup, Hazel!